Baked Acorn Squash with Wild Rice

    1 hour 30 min

    This is a delicious and simple vegetarian main course. Acorn squash is stuffed with seasoned rice and baked to perfection.

    50 people made this

    Serves: 8 

    • 2 acorn squash, halved and seeded
    • 175g dry corn bread stuffing mix
    • 2 teaspoons butter
    • 1 onion, diced
    • 1 clove garlic, finely chopped
    • 75g chopped fresh mushrooms
    • 45g long grain rice
    • 45g wild rice
    • 2 sprigs fresh sage, chopped
    • 475ml vegetable stock

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat an oven to 180 C / Gas 4. Lightly grease 2 baking tins and place the cleaned-out squash, cut sides down, into the tins. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
    2. Make the stuffing mix as instructed on the package and set aside.
    3. Melt the butter over medium heat in a saucepan and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms and cook and stir until they give up their juice, about 5 more minutes. Add the rice and sage and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
    4. Lightly mix the cooked rice mixture with the stuffing in a bowl and pile the mixture into the centres of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.


    Dry corn bread stuffing mix can be purchased online.

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    Reviews & ratings
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    Reviews in English (47)


    This recipe is fantastic. I ignored the order of the instructions as indicated in other reviews which was helpful. I made the rice and stuffing individually using broth instead of water. I sauteed shallots, garlic, green apples, celery and mushrooms in olive oil and then combined this mixture with dried cranberries, pecans, the rice and stuffing. I topped the stuffed squash with French's onions and grated parmesan which browned nicely. This recipe was flavorful, filling and tastes wonderfully of Thanksgiving!  -  07 Nov 2010  (Review from Allrecipes US | Canada)


    This was fantastic. The only problem was that the recipe is listed in a bad order, I'm going to make it in the exact opposite order next time. It was also very good with little cubes of chicken mixed in the stuffing.  -  14 Nov 2009  (Review from Allrecipes US | Canada)


    Delicious! Im a vegetarian, and I had this as my main course for Thanksgiving. It was amazing. I did tweak it a bit by adding poultry seasoning instead of the fresh sage, and I added dried cranberries instead of mushrooms.  -  07 Dec 2009  (Review from Allrecipes US | Canada)

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